The perfect helping of ‘brain food’ for the budding quizzers.
Photograph: PR

This pie was a staple in my household growing up. A local fisherman, a family friend, would bring all sorts of different fish to our doorstep, so “Fish Fridays” were something we looked forward to. My older brother would tell me to eat all of my fish as it was good for your brain, but I would always leave some – which he would then finish. He’s now the one everybody wants in their quiz team.

Heat the oven to 180C/350F/gas mark 4. Place a thick-based saucepan on the stove on a medium heat. Add the butter to the pan and when it starts foaming add the shallots. Stir for one minute.

Add the leek and garlic, then cook for a further two minutes. Season with a little salt. Turn up the heat and add the white wine. Reduce by half. Add the fish stock, reduce by half, then add the double cream. Turn down the heat and continue cooking to reduce the cream sauce by half and thicken.

Add the mustard. Check the seasoning, remove from the heat and add your cod, prawns, scallops and mussels, then finally your herbs. Gently fold the fish and herbs through the cream sauce and immediately ladle the fish mix into a casserole dish.

Arrange the potatoes evenly on top of the pie and brush with the olive oil. Sprinkle with sea salt and cook in the oven for 20 minutes.

Richard Allen is executive chef of the Orangery, at Rockliffe Hall, Darlington

The Guardian and Observer aim to publish recipes for sustainable fish. For ratings in your region, check: UK; Australia; US.